Kothimeera Sorakaya pachadi

Cooked Kothimeera and Sorakaya/Indian squash

We can use the following proces for making of different chutneys like Tomato, Indian squash/sorakaya, Corionder/Kothimeera, Curry leaf, Ridge ground/Beerakaya chutnies as well. Here I show you how to make Kothimeera and indian squash chutney.


  • 1 bunch Corionder/Kothimeera/Cilantro leaves
  • 1 cup of Sorakaya/Indian squash Medium size pieces
  • 1 Tomato
  • 5 Green Chillies
  • 2 tbs of Oil
  • 4 Red Chillies
  • Tamarind(20 grams)
  • 2 Garlic cloves
  • 1 tsp of Cumin seeds
  • 1 tsp of Chana dal
  • 1 tsp of Urad dal
  • 2 tbs of Salt
  • 3 count Red chillies
  • Heat oil in a curry bowl on medium heat.
  • Add urad dal, chana dal, Cumin seeds, let them splutter.
  • Then add indian squash pieces, tomato (do not chop tomato), green chillies, tamarind, red chillies, and garlic cloves.
  • Stir 2-3 times for every 4 minutes (without opening the lid) untill tomato looks squeezee, cook for about 15 minutes. Now add corionder leaves, cook 2 minutes. Remove from the stove, then add salt, turmeric and curry leaves close with lid.
  • Let it cool, then add these into your mixer/grinder and grid untill it become paste. (While grinding do not add water)
  • Your kothimeera/corionder and indian squash/sorakaya pachadi/chutney is ready.
  • Serve with samosa, Rice, Plain Dosa, Uthappam, Idly, Bonda, Corn flour bonda and puri.
Kothimeera Sorakaya/Indian squash chutney
Ingredients of kothimeera Sorakaya chutney
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